I'm going to propose porcetta for dinner, roasted on a bed of veggies. Maybe sweet potato, carrots, parsnips, etc., even though that's a very wintery selection for a nice spring day. We can have asparagus or something on the side...

The bacon ends are piling up--I need to think on good ways to use these, not being a big bean soup or fatback-in-greens person. Maybe try to remember to pull these out for the brussels sprouts and bacon dish, or replace the oil for sautéing onions for stew or soup with diced bacon. Maybe I should dice some of it up in advance to make these options easier.